Dim sum at Bubor Cha Cha
I've now been here three times in the last month (purely in the interest of science of course) and think it's the new local champion. I've had hargau twice, shiu mai twice, sticky rice twice, Har chuen fun (shrimp long rice noodles), bean curd skins stuffed with pork, wu gwok (fried taro ball) and stuffed eggplant. Each of these have been the best versions I've had in Boston, plumper fresher and more generous than at the other contenders. The eggplant may be the best I've had anywhere. It's not something I normally order but all the tables of veterans had this item. Bubor cha cha is not as refined as dim sum in Toronto or Hong Kong and they don't have anything unusual but would not be out of place in either of these locales and I think this is high praise. I also appreciate that I've easily gotten a table each time.
Ha! I thought I spotted you there this morning. Jenny Ondioline & I had a nice little meal ourselves. We particularly liked the fried spinach & shrimp dumplings and the sesame red bean balls. Char siu bao were tasty with plenty of meat in the filling and a lovely fluffy dough; veggie spring rolls were molten hot and crunchy, and the filling included baby corn as well as a lot of tree ear mushroom. The one item I found slightly disappointing was the curry beef turnovers - way too little curry beef filling relative to the pastry. I had forgotten gourmaniac's rave about the shrimp-stuffed eggplant - we missed a bet there.
All in all I'm not 100% convinced that Bubor Cha Cha is head and shoulders better than the other places we favor, but it was a fine addition to the dim sum roster and it was nice to eat well and get out for $20 for two people, tip included.